Double Chocolate Cake

Ingredient A Cake

• 4 medium size whole eggs
• 2 egg yolks
• 100 gr sugar (me 110)
• 1/2 tsp SP (you can skip it if the eggs are fresh)

Ingredients B (sieve)

• 85 gr wheat flour
• 15 gr cocoa powder
• 1 tbsp milk powder

Material C

• 1/2 tsp Chocolate Paste (to taste)

Material D

• 120 Gr Melted Butter

Ganache Ingredients

• 300 gr Van Houten Professionl Intense Dark Compound @vanhoutenprofessional.id
• 125 ml liquid whipping cream

How to Make a Cake

• -Prepare ingredient A, mixer on high speed until thick, add ingredients B, stir briefly on low speed, as long as it's flat
• - Enter the C ingredients, mix well with a spatula and add the D ingredients and mix well until combined
• -Pour it into a 20 x 20 sized pan which has been greased and lined with parchment paper
• -hit first
• Bake in the preheated oven at 170°C for 40 minutes or until cooked or according to your respective oven.
• -after cooked remove and cool

How to Make Chocolate Ganache

• -chop the chocolate into a heat-resistant bowl + liquid whipping cream
• - Bring water to a boil in a medium saucepan, turn off the heat. Place a heatproof bowl over a pan of hot water, stir until melted and well mixed, then set aside to wait for the steam to dissipate.
• -Put it in the fridge for 10 minutes

Solution

• -cut the cake into 2 parts, spread evenly with ganache
• -The rest of the ganache is stored in the refrigerator for 5 minutes then mix briefly on medium speed for 3 minutes
• - Spread evenly on the outside of the cake with chocolate ganache
• -mix the remaining ganache until soft for cake topping (3 minutes)

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